Production of

Han Zhang, Mei Han, Xuejiao Nie, Xiaomeng Fu, Kunqiang Hong, Dongping He

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

An Efficient Micropropagation Protocol forPlants (Basel, Switzerland) · 2026
Article
Effects of Supplemental Antioxidative Substances on Micronutrient Retention and Antioxidative Capacity in Rapeseed Oil During Low-Temperature Ethanol Steam Deodorization.Foods (Basel, Switzerland) · 2025
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Han ZhangCollege of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan 430023, China.

Mei HanCollege of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan 430023, China.

Xuejiao NieCollege of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan 430023, China.

Xiaomeng FuCollege of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan 430023, China.

Kunqiang HongCollege of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan 430023, China.

Dongping HeCollege of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan 430023, China.

Funding

Open Research Fund of the Key Laboratory of Edible Oil Quality and Safety for State Market Regulation SYYKF202308Wuhan Polytechnic University Young Scientist Fund Project 2023RZ081

6 · The paper itself

Abstract

Camellia seed oil (CSO), as a nutrient-rich edible oil, is widely used in foods, cosmetics, and other fields. In this work, the extraction, deacidification, decolorization, and deodorization processes of CSO were respectively optimized for meeting injectable oil standards. The results showed that the CSO extraction rate reached the highest level of 94% at optimized conditions (ultrasonic time, 31.2 min; reaction pH, 9.2; and reaction time, 3.5 h). The physicochemical indexes of CSO and 10 other vegetable oils were evaluated by the principal component analysis method, and the overall scores of vegetable oils were ranked as camellia seed oil > olive oil > rice oil > peanut oil > sesame oil > corn oil > soybean oil > sunflower oil > rapeseed oil > walnut oil > flaxseed oil. The physicochemical indicators of CSO were the most ideal among the 11 vegetable oils, which means that CSO is suitable as an injectable oil. Through the optimized processes of the deacidification, decolorization, and deodorization, the CSO acid value was reduced to 0.0515 mg KOH/g, the decolorization rate reached a maximum of 93.86%, and the OD

Indexed as

camellia seed oildeacidificationdecolorizationdeodorizationinjection oil

Identifiers

PMID38790730

DOI10.3390/foods13101430

PMCPMC11120317

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.